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Monday, March 28, 2016

You can say what ever you want to say about me...you have all the right to!!! I am serious...I am so mad at my self for not finding the time to blog recently. Well...its just a very very busy and hectic schedule that I am hoping to get used to. Now that I have decided to go back and work full time in addition to my business, Darna magazine and being a full time mom & wife with loads of responsibility...its is not easy. I am also very proud to say that I am now one of the experts' team contributing to the new website 360moms which a new platform for moms to find answers and ask questions about any topics that concern them and their children in their daily lives and if I may say challenges.

Having said that, I truly hope that I will be able to organize myself more and to share with you part of the exciting journey now that I am in the same boat of many of you working moms out there. Not that I didn't work before, but somehow working from home is different. It is work; not easy even as you do have to be very organized and disciplined to be able to pull it off however it has advantages of being your own boss and deciding what and when to do anything.

So enough excuses from my side and I do hope that things will get better as I am getting better everyday at getting used to this new phase in my life...it is exciting!!!

I love pumpkin...I know it is almost spring but for some reason the market is full of gorgeous and small pumpkin in all colors and shapes...I fell in love with this one...I do happen to fall in love with food...YES...its part of who I am!!

So what to do with this? I had my eyes set to try a vegetarian thai pumpkin soup that turned out delicious. I have many cans of coconut milk and I just wanted recipes to use them up...so here is this recipe that is suitable for anyone who is lactose intolerant plus it is a gluten free recipe...so two thumbs up!!!

Vegetarian Pumpkin Thai soupIngredients:
4 cups cut up fresh pumpkin
1 tbsp olive oil
1 small onion, minced
2 cloves of garlic, minced
1/2 a bunch of coriander (will use all the leaves and stalks)
1/2 tbsp minced fresh ginger
3 cups vegetable stock or water (you can use chicken stock but it won't be vegetarian any more and that is ok :)
Juice of one lemon
400 ml (1 can) light or full fat coconut milk

Directions:
In medium pan saute onion with olive oil till soft. Add garlic and ginger and stir for a min. Add cut up pumpkin and mix. Add coriander stalks and stir. Add stock and bring to a boil. Season with salt and pepper. Lower the heat and cook till pumpkin is nice and tender. Blend on the blender after adding half of the coriander leaves. Return to pot. Add coconut milk and lemon juice and heat (don't boil).
Serve with hot red chilies and fresh coriander on top.

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Monday, March 28, 2016

You can say what ever you want to say about me...you have all the right to!!! I am serious...I am so mad at my self for not finding the time to blog recently. Well...its just a very very busy and hectic schedule that I am hoping to get used to. Now that I have decided to go back and work full time in addition to my business, Darna magazine and being a full time mom & wife with loads of responsibility...its is not easy. I am also very proud to say that I am now one of the experts' team contributing to the new website 360moms which a new platform for moms to find answers and ask questions about any topics that concern them and their children in their daily lives and if I may say challenges.

Having said that, I truly hope that I will be able to organize myself more and to share with you part of the exciting journey now that I am in the same boat of many of you working moms out there. Not that I didn't work before, but somehow working from home is different. It is work; not easy even as you do have to be very organized and disciplined to be able to pull it off however it has advantages of being your own boss and deciding what and when to do anything.

So enough excuses from my side and I do hope that things will get better as I am getting better everyday at getting used to this new phase in my life...it is exciting!!!

I love pumpkin...I know it is almost spring but for some reason the market is full of gorgeous and small pumpkin in all colors and shapes...I fell in love with this one...I do happen to fall in love with food...YES...its part of who I am!!

So what to do with this? I had my eyes set to try a vegetarian thai pumpkin soup that turned out delicious. I have many cans of coconut milk and I just wanted recipes to use them up...so here is this recipe that is suitable for anyone who is lactose intolerant plus it is a gluten free recipe...so two thumbs up!!!

Vegetarian Pumpkin Thai soupIngredients:
4 cups cut up fresh pumpkin
1 tbsp olive oil
1 small onion, minced
2 cloves of garlic, minced
1/2 a bunch of coriander (will use all the leaves and stalks)
1/2 tbsp minced fresh ginger
3 cups vegetable stock or water (you can use chicken stock but it won't be vegetarian any more and that is ok :)
Juice of one lemon
400 ml (1 can) light or full fat coconut milk

Directions:
In medium pan saute onion with olive oil till soft. Add garlic and ginger and stir for a min. Add cut up pumpkin and mix. Add coriander stalks and stir. Add stock and bring to a boil. Season with salt and pepper. Lower the heat and cook till pumpkin is nice and tender. Blend on the blender after adding half of the coriander leaves. Return to pot. Add coconut milk and lemon juice and heat (don't boil).
Serve with hot red chilies and fresh coriander on top.